good food. ok person.

Sweet Potato Walnut Breakfast Cookies

Let your childhood dreams blend with your responsible side with these healthy cookies that you can eat for breakfast.

These are truly the definition of healthy cookies. Mashed sweet potato, almond butter, maple syrup, walnuts—these add up to provide tons of nutrients and protein. Need more convincing? They’re paleo and flourless, are super easy to make, and taste great.

I adapted this recipe from The Paleo Mama and was not disappointed. I became skeptical halfway through when I was pouring the batter out onto the cookie sheet because the dough looked runny and I was afraid they would just spread out and burn, but they didn’t! So don’t add in flour or anything to thicken it up—they will fluff up in the oven.

I sealed mine up in an airtight bag and ate them throughout the week because they act as a really convenient snack in the morning when you’re not in the mood for anything heavy. They’re also not too sweet and have adjustable flavours: feel free to use your own mix-ins instead of the ones I listed below.

With an electric hand mixer, beat together the almond butter, sweet potato, maple syrup, eggs and vanilla. Discard the hand mixer and stir from this point on with a rubber spatula or spoon. Add in the baking soda, nutmeg, cinnamon and salt—stir until well combined, scraping down the sides of the bowl.

Fold in the peanut butter chips, chocolate chips, walnuts and dried cranberries. Carefully pour small circles of batter onto a lined baking sheet (roughly 1 1/2 teaspoons each) and place a whole walnut in the centre, lightly pushing it down so that it stays in place but does not spread the cookie too thin.

Bake for 10-13 minutes until lightly browned on top. Allow to sit for 5 minutes before diving in. Be careful removing the cookies from the pan—they can be fragile. Store in an airtight container for 5 days and enjoy as a breakfast treat or on-the-go snack all week.

Like this:

Related

Published by Veronica Sheppard

I'm a vegetarian food blogger who loves to cook, write, take photos, and (most importantly) eat. I'm always trying out as many new recipes as possible while developing some of my own.
View all posts by Veronica Sheppard

56 thoughts on “Sweet Potato Walnut Breakfast Cookies”

Hi Rosa, I currently don’t have a solid way of counting calories in my recipes. I’ve been looking into this for a while though and can hopefully start providing this information soon! In the meantime, you can try using calorie counters online, I just don’t know if they will produce realistic results.

just eat one, and freeze the rest. That way, you will have a treat without feeling guilty. I do not believe in dieting. It took a long time to put the weight on, so don’t rush trying to take it off. You will only gain it back. By slowly cutting back, you will stay with it.

To the extent that there’s any difference among sugars (sugar is sugar) agave is one of the least-healthy sugars; it’s profile is basically akin to high fructose corn syrup (i.e., in fructose content).

This actually changed my whole perspective on what a cookie can be. I’ve had my share of cookies, and this has surprised (pleasantly) the most! Great Job! Keep ’em comin! I don’t even care if i get fat. 😛

try ground flax or ground chia seed–2 T to 3/4 cup water, which well and allow to thicken 10 -15 minutes. Chia is very high protein and very good for you–high Omega 6’s, which counteract all the almond meal and flour used in Paleo baking–which is very high in Omega 6’s..

I made them the first time and they were great. Lasted nicely in the fridge. I didn’t have baking soda, so I used baking powder instead – all is well..

Made a second recipe since everyone loved them the first time. I bought baking soda and used it this time and things started looking weird: the inside of the cookie looked green. Then today, Tuesday, I made them on Sunday, they are black – and I didn’t burn them. They were out of the fridge for a few hours sitting on my desk, but the last batch were and they didn’t change colors. They still tasted good, but they look horrible. Is this the difference between the baking powder and the soda? The other ones were brown like the picture.

I’m glad they turned out well with your substitution the first time but I’m puzzled as to why they would be green or black the other time. If the only change was the baking powder vs baking soda it shouldn’t be so drastic that the colour is changed that much. Was that they only alteration to the recipe? I had great results with baking soda (the ones in the pictures) and haven’t tried baking soda, but even so I’m not sure why that would happen.

Sorry I can’t be of more help but hopefully this problem doesn’t persist!

The main effect of substituting baking soda for -powder is that the cookies would have been more acidic without the alkaline soda to neutralize the acidity of the maple syrup (and to a lesser extend the sweet potato) but I can’t see how that would effect color, just the taste.

Just made these and they were delicious! But much flatter and less puffy and cute like yours. Is it really just 1/2 cup sweet potato? For the second batch in the oven I mixed in another 1/4 cup or so and they seemed to hold their shape a little better.

This is my first comment on a recipe. Ever. These are absolutely delicious. I’ve been making them once a week for my 19 month old and myself. I’m pregnant and these definitely satisfy my craving for sweets! I substituted white chocolate chips and I ended up liking them better! Fantastic recipe. Thank you!